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Yes I've sharpened before though I'm using methods from the Chinese style of sharpening knives. I picked it up learning from the chef's there. I'm gonna sharpen myself unless something goes drastically wrong and I gotta send it to a professional knife sharpener.

Actually it's just sharpening done like how you would sharpen a cleaver, with soap as the lubricant. Very fast motions, high pressure style. Gets the knife sharp very quickly but eats alot of metal. I've been reading up on different sharpening techniques and would probably try those techniques out on my other knives first lol.

Haha. Good point!
I'm basing it on a recommendation of a few, and a petty that I fell in love with, but I'd take a serious look at Fujiwara FKH.
The thing has outperformed almost all of the very nice knives I've used.
But, then again, I've heard great things about the Carbonext...

Haha. Good point!
I'm basing it on a recommendation of a few, and a petty that I fell in love with, but I'd take a serious look at Fujiwara FKH.
The thing has outperformed almost all of the very nice knives I've used.
But, then again, I've heard great things about the Carbonext...

CarboNext knives, like the Ichimonji/Kikuichi TK series, are semi-stainless, so there's little reactivity, but also almost no patination. They take an edge quickly, just like the Fujiwara. The only downside is the price.

Yes, they are that much better than the Fujiwara. Not that the Fuji is bad, I love my FKM and FKH, the Carbo Next gets as sharp as the FKH, but holds the edge substiantially longer. The CN is not as easy to sharpen as the FKH, but I will sacrifice that for edge retention any day. Both of my Fujis have had relatively poor fit and finish, but my CN was really good.